📝 About This Recipe
Transport yourself to the golden era of the American diner with this quintessential fast-food dessert. This sundae features a velvety, homemade bittersweet hot fudge that provides a dramatic temperature contrast to the silkiness of premium vanilla bean ice cream. Topped with a cloud of chantilly cream and the crunch of toasted nuts, it’s a nostalgic masterpiece that balances rich, gooey textures with a classic finish.
🥗 Ingredients
The Signature Hot Fudge
- 2/3 cups Heavy cream
- 1/2 cups Light corn syrup (provides that classic fast-food gloss)
- 1/3 cups Dark brown sugar (packed)
- 1/4 cups Dutch-process cocoa powder (sifted)
- 1/4 teaspoons Fine sea salt
- 6 ounces Bittersweet chocolate chips (60% cacao or higher)
- 2 tablespoons Unsalted butter (cubed)
- 1 teaspoon Vanilla extract
The Foundation
- 1 quart Vanilla bean ice cream (high-quality, high-fat content)
The Toppings
- 1 cup Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar
- 1/2 cups Salted peanuts (roughly chopped)
- 4 pieces Maraschino cherries (with stems)
- 2 tablespoons Rainbow sprinkles (optional for color)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the heavy cream, corn syrup, brown sugar, cocoa powder, and salt.
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2
Place the saucepan over medium heat and whisk constantly until the mixture comes to a gentle simmer.
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3
Adjust the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to prevent the bottom from scorching.
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4
Remove the pan from the heat and add the bittersweet chocolate chips and cubed butter. Let it sit for 2 minutes without stirring to allow the chocolate to melt.
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5
Whisk the mixture vigorously until the chocolate and butter are fully incorporated and the sauce is glossy and smooth.
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6
Stir in the vanilla extract. Allow the fudge to cool for about 10 minutes; it will thicken significantly as it reaches room temperature.
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7
While the fudge cools, prepare the whipped cream by beating the cold heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
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8
Place your serving bowls or glasses in the freezer for 5 minutes to ensure the ice cream doesn't melt instantly upon contact.
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9
Remove the ice cream from the freezer and let it sit for 2-3 minutes to soften just enough for perfect, round scoops.
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10
Place 2 to 3 large scoops of vanilla ice cream into each chilled bowl.
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11
Generously drizzle the warm hot fudge over the ice cream, allowing it to pool slightly at the bottom.
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12
Add a large dollop of the fresh whipped cream to the center of each sundae.
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13
Sprinkle the chopped salted peanuts and rainbow sprinkles over the whipped cream.
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14
Top each masterpiece with a maraschino cherry and serve immediately with a long-handled spoon.
💡 Chef's Tips
For the best texture, never boil the fudge too vigorously or it may become grainy. If the fudge becomes too thick after cooling, microwave it in 10-second intervals to restore its pourable consistency. Always use 'Dutch-process' cocoa for that dark, mellow chocolate flavor typical of high-end fast food sundaes. To get perfect ice cream scoops, dip your scooper in a glass of hot water between every scoop. Substitute peanuts with toasted pecans or walnuts for a more sophisticated 'turtle' flavor profile.
🍽️ Serving Suggestions
Pair with a tall glass of ice-cold whole milk to balance the sugar. Serve alongside a side of salty French fries for the ultimate sweet-and-salty fast food experience. Great as a follow-up to a classic smash burger and onion rings. For an adult twist, add a splash of bourbon or coffee liqueur to the hot fudge sauce. Serve in a classic glass tulip fountain jar for the most authentic visual presentation.